Khajuri anjeer layered kofta | How to make Khajuri anjeer layered kofta

By Shradha Saraf  |  23rd Sep 2015  |  
4.0 from 1 review Rate It!
  • Khajuri anjeer layered kofta, How to make Khajuri anjeer layered kofta
Khajuri anjeer layered koftaby Shradha Saraf
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Video for key ingredients

  • How to make Chenna

About Khajuri anjeer layered kofta Recipe

Koftas with the richness of anjeer and dates, served in a creamy white gravy.

Khajuri anjeer layered kofta is a delicious dish which is liked by people of all age groups. Khajuri anjeer layered kofta by Shradha Saraf has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Khajuri anjeer layered kofta at many restaurants and you can also prepare this at home. This authentic and mouthwatering Khajuri anjeer layered kofta takes few minutes for the preparation and 75 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Khajuri anjeer layered kofta is a good option for you. The flavour of Khajuri anjeer layered kofta is tempting and you will enjoy each bite of this. Try this Khajuri anjeer layered kofta on weekends and impress your family and friends. You can comment and rate the Khajuri anjeer layered kofta recipe on the page below.

Khajuri anjeer layered kofta

Ingredients to make Khajuri anjeer layered kofta

  • For the koftas: 1 - dry anjeer (chopped finely)
  • 1 - date (properly mashed)
  • Chenna - 1 cup
  • Yellow color - 1 pinch
  • potatoes - 2 (Boiled)
  • Bread crumbs - 1/2 or 1 cup
  • For the gravy: 2 - onions (large)
  • 1 - tomato (not too red)
  • 10 to 12 - cashewnuts (soaked in water)
  • 1/2 cup - fresh cream
  • 1 piece - tej patta
  • 2 piece - laung/clove
  • 2 - green cardamom
  • dalchini - less than a thread like piece
  • 1/2 tsp - jeera
  • butter - 1 tbsp
  • 1/2 tsp - kasturi methi (roasted)
  • salt to taste

How to make Khajuri anjeer layered kofta

  1. For the koftas: Chop anjeer finely and mash the date with it. Date will give it a lubricating touch and it will bind easily. Make small balls. You will get 4 small size balls.
  2. Mix chenna with yellow color and make small flat tikkies and put the dry fruits mixture inside it and make a small ball. Finally make a mixture of bread crumb and boiled potatoes and put the chenna-dry fruit ball inside it.
  3. It will be the size of a small tennis ball. Keep it in fridge for some time to tighten it up so that there is no risk of breaking when frying. Take oil in a pan and deep fry them. Drain them on an absorbent paper & keep aside.
  4. For the gravy: Take 1 tsp oil and 1 tbsp of butter in a pan and put all the dry spices and roast them till a nice aroma rises. Put the onions and salt in it, cover it with a lid.
  5. After 2-3 minutes put the cashew nuts and finally the tomato after fry for a minute.
  6. Cover the lid and fry till the vegetables and cashew nuts are properly cooked. Let it rest for a while and cool it down.
  7. Once cooled grind it into a smooth paste. Make sure that the paste is smooth.
  8. Finally transfer the paste in a Microwave safe bowl and add 2 tsp of butter and roasted kasturi methi and microwave it on high power for 2 - 3minutes. Finally add fresh cream and the gravy is ready.
  9. To serve: Take the gravy in a bowl. Cut the kofta in half and put in bowl. Our anjeeri kofta in white gravy is ready.
  10. Garnish with a piece of cilantro and serve.

My Tip:

You can increase the quantity of butter and cream to enhance the taste.

Reviews for Khajuri anjeer layered kofta (1)

Deviyani Srivastava2 years ago

Wow, perfect combination of sweet and savory.

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